These are for the times that I want to eat a thousand tacos, but I want to be skinny. For the times I want something to fill me up, but I still want to fit in my clothes. These are the tacos. The delicious Autumn inspired tacos.

I love the flavours of fall but sometimes get sick of the same ol’ recipes – so I decided to take those fall flavours and wrap them up in a tortilla! Tacos are all about different layers, contrasting tastes and multiple textures. The pomegranate molasses gives a hint of sweetness that offsets the spicy beans and cauliflower without overpowering the dish; the sour cream perfectly balances out the earthy squash and nutmeg, while giving the taco a refreshing element it needs; and the pumpkin seeds give you the crunch you desperately want with so many other soft ingredients. Does anyone else love tacos as much as I do? I will now be eating these on every Taco Tuesday until summer.

Yield: Makes about 8 tacos

Ingredients:

• 1 head of cauliflower, cut into bite size florets
• 1 acorn squash, peeled, seeded and cut into bite size pieces
• 1 can black beans, drained and rinsed
• 1 tbsp pomegranate molasses
• ½ cup sour cream
• juice of 2 limes
• 1½ tsp cumin for cauliflower + ¼ tsp for black beans
• 2 tsp chili powder
• 1 tsp salt for cauliflower + ¾ tsp for crema
• ½ tsp pepper
• ¼ tsp garlic salt
• few pinches of cayenne pepper (add as much or as little as you like)
• ¼ tsp freshly grated nutmeg
• 2 tbsp olive oil
• 8 whole wheat tortillas
• ½ – ¾ cup toasted pumpkin seeds
• ½ – ¾ cup crumbled feta cheese
• ½ cup cilantro leaves

Preparation:

Preheat the oven to 400°F. Whisk together the oil, cumin, chili powder, pepper and salt for the cauliflower. Pour over cauliflower and mix together until the cauliflower is evenly coated in the spice mix. Spread on a baking sheet. Once the oven is heated, roast the cauliflower for 40 minutes, until tender with a bite.

Meanwhile, boil the squash in salted water for 5-7 minutes until fork tender. Drain and let cool. Once cool, add the squash, sour cream, lime juice, ¾ teaspoon salt, nutmeg and a pinch of cayenne to a blender. Pulse until smooth. Cool the crema in the fridge until ready to serve.

In a pot, add the black beans, pomegranate molasses, garlic salt, ¼ teaspoon cumin and a pinch of cayenne. Stir together on low heat until warm, just a few minutes.

Before serving, heat the tortillas over an open flame or in the oven until warm. Add the cauliflower, beans and crema on the tortilla and top with feta, pumpkin seeds and cilantro. Enjoy this healthy autumn taco!